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Casseroles


Tuna Casserole

From Donna Hammer

6 Servings


  • 8 ounces uncooked egg noodles, cooked and drained
  • 1 12-ounce can white Albacore tuna packed in water, drained
  • 1 4-ounce can sliced mushrooms, drained
  • 2 ounces pimientos, drained
  • 1½ cups light sour cream
  • ¾ cup low fat (1%) milk
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 tablespoons Old Bay seasoning (or to taste)
  • ¼ cup dry seasoned bread crumbs
  • ¼ cup grated Parmesan cheese
  • 2 tablespoons butter, melted

Combine first 9 ingredients. Spread into a 8- to 10-inch square baking dish. Mix bread crumbs, Parmesan, and butter, and sprinkle over top of casserole. Bake uncovered at 350° F for 35 to 40 minutes or until hot and bubbly.

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